Tasting Natural Wine from Georgia in the UK
5th May 2026
Natural wine is not a trend in Georgia — at least not in the way it is often framed in London or Paris, meaning something new, disruptive, or deliberately alternative. In Georgia, it rather grows out of a long-standing culture of small-scale farming and winemaking, where families have worked their own vineyards and backyard wine cellars for generations. They also often relied on methods that today would comfortably sit under the “natural” umbrella without ever having needed that label in the first place.
At the same time, it’s worth being quite precise here, because without precision, things get hazy in wine and the terminology alike!
What does “natural" mean in Georgia?
Long story short: not every Georgian wine is natural, not every qvevri wine is natural, and not every amber wine is natural either — even if all of these categories often overlap in people’s minds. Skin contact whites and fermentation in clay are traditional techniques that might point in the natural direction, but they don’t automatically guarantee low-intervention farming or additive-free winemaking, which is where the real distinction lies.
To bring some order to this space, there is a dedicated organisation — the Natural Wine Association of Georgia — which works with producers who are willing to follow a clearly defined set of rules, both in the vineyard and in the cellar, and who are prepared to prove it over time.
Joining isn’t quick. Candidates go through a two-year inspection period, during which their work is monitored in detail, with records being traceable. The rules are strict. Vineyards must be managed without herbicides, chemical fertilisers, or systemic pesticides, and in the cellar, practices like adding flavour-enhancing additives, fining agents etc are simply not accepted.
After the two years, a report goes to the founders, who decide whether the producer is accepted. If the vote is positive, a membership agreement is signed, and that’s when the producer officially joins.
Stylistic diversity
Now, even within this group, things aren’t identical. Some producers are certified organic or biodynamic, others are not, often because certification is expensive for very small wineries. There are also organically certified wineries that are not association members... For a UK-based wine lover, this is where confusion starts: organic, natural, qvevri, amber — they’re related, but they’re not interchangeable.
Then there’s the style question, which tends to divide opinions quite quickly. If you think natural wines can be cloudy, a bit wild, sometimes even slightly unpredictable, think again. Some Georgian examples absolutely lean in that direction. But that’s only part of the picture. There is also a growing number of small producers making wines that are precise, stable, and clean, while still working with minimal intervention.
So it makes more sense to think of natural Georgian wine as a spectrum rather than a fixed style. You're not locked into one version of “natural”, but rather the opposite: you can explore and compare.
Where to taste Georgian natural wines in the UK?
We’ve put together a list of Georgian wines made with minimal intervention, available in the UK. There are not many available, but they are definitely worth trying, even if you are sceptical about the methods. Especially if you are sceptical about the methods! Most probably, your hungriest cat will need to get a pouch of cat food, because no mice are going to be on the menu.
Iago’s Wine – Chinuri
Taste it: https://shop.lescaves.co.uk/lescaves-product/24IGOCQF
A reference point for natural wine in Georgia, and one of the producers who shaped how the category is understood today. Made from Chinuri in Kartli, this is a qvevri wine with skin contact, but it doesn’t shout about it — it’s all about balance and precision. Expect crisp orchard fruit, a gentle grip from the skins, and a savoury edge that makes it incredibly food-friendly.
Ramaz Nikoladze - Tsitska
Taste it: https://sipwines.shop/collections/georgia/products/tsolikouri-no-skin-contact-ramaz-nikoladze#
After the first season of Drops of God did some name-dropping, the demand on the wines of Ramaz Nikoladze skyrocketed. While old vintages are literally non-existent, the new ones are fresh and enjoyable, as traditional Imeretian wines with gentle skin contact should be. Taste this Tsitska, crisp and citrussy, and have fun!
Igavi Wines – Tsolikouri
Taste it: https://shop.lescaves.co.uk/lescaves-product/23VVTSLF
Hailing from Lechkhumi in western Georgia, this Tsolikouri shows how terroir works. There’s citrus, a touch of stone fruit, and a subtle herbal note, all carried by bright acidity and salinity, so typical for Lechkhumi whites. It doesn’t lean heavily into skin contact or extraction, which makes it an easy entry point if you’re curious about natural wines but not looking for anything too intense.
Okro’s Wines – Rkatsiteli Zvari
Taste it: https://shop.lescaves.co.uk/lescaves-product/23ZVAR2F
A very structured take on Rkatsiteli, coming from Okro's Zvari vineyard in Kakheti. This is where you start to see the deeper, more textural side of amber wine: dried fruit, tea-like tannins, a bit of spice, and that characteristic grip from extended skin contact. It has more weight and presence on the palate. A good step up if you want to understand what qvevri ageing can really do.
Casreli – Chitistvala
Taste it: https://georgianwinesociety.co.uk/product/organic-qvevri-chitistvala-2019-casreli/
Chitistvala is one of those rare Georgian grapes that feels like a discovery for locals too, and Casreli treats it with a firm hand. The wine is made in qvevri from organically farmed grapes, showing a mix of floral notes, bright stone fruit, qumquat and baked apple. It does have a solid tannic grip.
Ethno – Saperavi (Certified Organic)
Taste it: https://georgianwinesociety.co.uk/product/organic-qvevri-saperavi-budeshuri-2021-ethno
Ethno is not a part of any association, but works according to the low intervention principles and is organically certified.
In this wine, you get the dark fruit, the colour, the bold structure typical for Saperavi, but there’s a bit more lift, a slightly raw edge, and less polish than in more commercial styles.
Papari Valley – Rkatsiteli (Certified Organic)
Papari Valley is known for its attention to detail, and it shows here. This Rkatsiteli comes from organically farmed vineyards and is fermented and aged in qvevri, with a focus on clarity and structure rather than rusticity. Think quince, dried apple, a touch of honey, and a firm but polished tannic backbone. It sits somewhere between traditional and modern — a very good example of how controlled natural winemaking can be.
All these producers don't go for one style, or one dogma, but find different ways of intervening less, doing more work… and letting the wine speak for itself! We hope you get to taste them — don't hesitate to let us know your opinion!
